Saga Bordeaux red
Accompanied by tournedos of beef Bordelaise
Created by the Chef at Lafite
Ingredients
- 4 tournedos beef of 180g
- 300g trimmings of lean beef
- 4 marrowbones
- 1 carrot, 1 onion, 3 cloves of garlic, 3 shallots
- 1 tablespoon of tomato purée
- 1 bouquet garni
- 1l veal stock
- 75 cl young red wine
- Thyme, bay leaf
- Coarse-ground pepper, coarse salt
- Pomme Anna: 1 kg potatoes,
- 250g clarified butter, salt and pepper
For 4 persons Preparation time: 1 hour 45 minutes | Cooking time: 8 minutes
The recipe:
Ask your butcher to prepare 4 tournedos of beef and some trimmings.
The day before, soak the marrowbones in some cold water.
Brown the trimmings over high heat in some grape seed oil. Add the vegetables: carrot, onion, garlic and leave to sweat. Add the tomato purée, mix well and 3 minutes after add the veal stock and bouquet garni.
Leave to simmer for 1 hour and 30 minutes and skim regularly.
During this time, finely chop the shallot; add the red wine and a branch of thyme and a piece of bay leaf. Leave to reduce slowly to 3/4.
Cut the potatoes into cylinder shapes, slice them 1 to 2mm thick, add salt and pepper, clarify the butter.
Pour the veal stock into the reduced red wine, leave to cook again and skim if necessary.
For the Pomme Anna, drain the potatoes, add the clarified butter and mix together.
Arrange the slices, slightly overlapping each other, in a non-stick dish.
Bake in a pre-heated oven at 250° until a golden colour.
Filter the sauce, check the seasoning, texture and colour.
Cook the tournedos of beef according to taste. Place a portion of Pomme Anna on a plate and then the tournedos.
Top with some sauce and add the poached marrowbone.
Tips from the Chef:
The tannin of the wine gives a darker colour. The red wine needs to be reduced slowly until nearly dry. The stock can then be added.
Selection of wines to accompany this dish: a young vintage of Saga Red or a 10 year old Château Duhart Milon
